Bouillabaisse At Castle Moffett Recipe

• 4 c. cubed country bread
• 1/2 c. dry white wine
• 2 tsp saffron threads soaked in
• 1 Tbsp. warm water
• 6 Tbsp. mayonnaise
• 4 x garlic cloves chopped
• 1/2 tsp warm pepper flakes
• 1/2 tsp salt
• 2/3 c. extra-virgin extra virgin olive oil
• 3 lb white fish (such as halibut, monkfish, grouper, cod)
• 2 x lobsters - (1 lb ea) cut into pcs
• 1 lb shrimp
• 6 ounce scallops
• 1 lb mussels
• 4 ounce calamari
• 1/2 tsp saffron - (to 1) soaked in
• 1/8 c. warm water
• 6 ounce leeks minced
• 6 ounce garlic finely minced
• 6 ounce onion minced
• 2 x carrots finely minced
• 2 x celery stalks finely minced
• 1 can diced tomatoes - (28 ounce) (add in 1/4 tspn baking soda if tomatoes are too tart)
• 1/2 tsp cayenne pepper
• 1/2 tsp red pepper flakes
• 1 x bouquet garni (2 bay leaves, 1 tarragon sprig, 4 thyme sprigs, 2 whole cloves, and 6 peppercorns)
• 4 ounce extra virgin olive oil - (to 6) Salt to taste
• 3 quart fish stock
• 1/4 c. dry white wine
• 1 x lemon juice and zest
• 1 tsp orange zest
• 1/4 c. Pernod
• 1/4 c. finely-minced parsley

1. For the Rouille: In a bowl, soak the bread in the wine for 5 min.
2. In a small dish, soak the saffron in 1 Tbsp.
3. warm water for 5 min.
4. In a food processor, puree together bread/wine mix, saffron/water mix, mayonnaise, garlic, salt and warm pepper flakes till smooth.
5. With machine running, pour in the oil in a thin steady stream till creamy.
6. Chill.
7. For the Bouillabaisse: Clean and chunk the fish.
8. Marinate it into a large stainless steel bowl and add in 1/4 of each: onions, leeks, garlic; all of the tomatoes, cayenne pepper, red pepper flakes, bouquet garni and 2 ounces of the extra virgin olive oil.
9. Cover and chill for at least 5 hrs or possibly preferably overnight.
10. Heat remaining extra virgin olive oil in a large Dutch oven and sautee leeks, onions, carrots and celery for 5 min.
11. Add in garlic and saute/fry for a few min but don't let garlic turn brown.
12. Add in wine, orange zest, fish marinate (not the fish) salt (may be omitted) and fish stock.
13. Bring to a simmer for 15 min over a medium heat and skim if necessary.
14. Add in the saffron.
15. Add in the fish, lobster, mussels.
16. Cook for 5 - 10 min or possibly till the seafood is almost done.
17. Add in the shrimp, scallops, callamari, lemon juice and zest and cook for 3 to 5 min, or possibly till all the seafood is done.
18. Heat Pernod briefly, ignite, and pour over the bouillabaisse.
19. Assembly: Divide the bouillabaisse among the bowls and top with a dollop of rouille.
20. Serve with toasted bread rounds.

country bread, white wine, water, mayonnaise, garlic, pepper, salt, extravirgin extra virgin olive oil, white fish, lobsters, shrimp, mussels, calamari, saffron, water, leeks, garlic, onion, carrots, celery, tomatoes, cayenne pepper, red pepper, bouquet garni, extra virgin olive oil, fish, white wine, lemon juice, orange zest, pernod, parsley

Taken from cookeatshare.com/recipes/bouillabaisse-at-castle-moffett-89412 (may not work)